Herb And Garlic-Crusted Beef Tenderloin With Red And Yellow Pepper Relish
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
53
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
8 tbsps
Olive Oil2.5 tbsps
Thyme (minced fresh)2.5 tbsps
Rosemary (minced fresh)6 tbsps
Dijon MustardDirections:
1
Preheat oven to 375 °F
2
Rub 1 tablespoon oil over each beef piece
3
Sprinkle with salt and pepper
4
Heat 2 large nonstick skillets over high heat
5
Add 1 beef piece to each; brown on all sides, about 5 minutes
6
Place beef pieces in large roasting pan
7
Mix 6 tablespoons oil, garlic, 2 tablespoons thyme and 2 tablespoons rosemary in small bowl
8
Coat top and sides of beef pieces with mustard, then with herb mixture
9
Roast until meat thermometer inserted into center of beef registers 125 °F for medium-rare, about 45 minutes
10
Transfer to platter
11
Let stand 10 minutes
12
Cut beef into 1/2-inch-thick slices
13
Sprinkle with remaining 1/2 tablespoon each of thyme and rosemary and serve with pepper relish
14
Preheat oven to 375 °F
15
Rub 1 tablespoon oil over each beef piece
16
Sprinkle with salt and pepper
17
Heat 2 large nonstick skillets over high heat
18
Add 1 beef piece to each; brown on all sides, about 5 minutes
19
Place beef pieces in large roasting pan
20
Mix 6 tablespoons oil, garlic, 2 tablespoons thyme and 2 tablespoons rosemary in small bowl
21
Coat top and sides of beef pieces with mustard, then with herb mixture
22
Roast until meat thermometer inserted into center of beef registers 125 °F for medium-rare, about 45 minutes
23
Transfer to platter
24
Let stand 10 minutes
25
Cut beef into 1/2-inch-thick slices
26
Sprinkle with remaining 1/2 tablespoon each of thyme and rosemary and serve with pepper relish